Meyer Lemon Meringue Pie
I don’t want you to think that i had so much free time in my hands that i had fun shaping the meringue on my Meyer lemon pies to match the surrounding peaks. I came back from my trip to Aspen, Colorado alright. It’s been a busy two weeks and i’m trying to slip back into blogging mode. I haven’t had too much time to photograph new dishes while i was away for the simple reason that i was busy cooking for a dozen (fancy) people every night. Let’s feel fortunate my friends that this innocent Meyer lemon meringue pie escaped the wrath of those hungry people. In order for that to happen our little pie had to hide, yes.. hide.. in a dark corner of the refrigerator overnight. Brave little thing.
I like to make individual lemon meringue pies when they’re to be served at dinner parties since it can be tricky to make neat slices out of a larger one. Plus, let’s be honest, it’s way nicer to get your own personalized lemon meringue pie. I used a graham cookie crust on these just because it’s more fun that way. At least i think so.
I love the sweeter, fragrant aroma of Meyer lemons but if you’re looking for a more acidic finish don’t hesitate to go for regular lemons (or a combination of the two). Also try adding basil to the lemon curd to make a completely different – and inspired – dessert. Yes. Really!
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Meyer Lemon Meringue Pie
- serves 6
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For the Meyer lemon curd:
- 4 tbs butter
- 1/4 cup heavy cream
- 2 eggs
- 2 egg yolks
- 3/4 cup fresh Meyer lemon juice, strained
- 2 tsp Meyer lemon zest (optional)
- 3/4 cup granulated sugar
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For the graham cracker crust:
- 2 cups graham crackers
- 4 tbs butter
- 1/4 cup sugar
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For the meringue:
- 4 egg whites
- 1 pinch cream of tartar
- 3 tbs sugar
- Heat butter and cream in a double boiler over boiling water. In a separate bowl, beat eggs and egg yolks together just enough to blend. Temper the eggs with a small amount of the warm cream mixture and add eggs to the remaining cream mixture. Heat over boiling water, whisking constantly, until lukewarm. Whisk in the Meyer lemon juice and zest and granulated sugar. Continue cooking, whisking every few minutes so the mixture does not curdle. Cook until the mixture reaches a custardlike consistency (180′F), about 15-20 min. Let it cool for 10 min.
- Set the oven to 250′F.
- Fill the pre-baked crusts with the custard and bake for 8-10 min. Remove from the oven. Let cool for a few minutes and proceed with the meringue.
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For the graham cracker crust:
- Mix graham cracker crumbs and sugar together. Melt butter and mix into crumbs. Cover bottom of 9 inch pie plate or individual aluminum cups with mixture and press against sides. Bake in 350 degree oven for 6 or 7 minutes. Set aside to cool.
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For the meringue:
- Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top Meyer lemon filling.
- Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
For the lemon curd:
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February 25th, 2010 at 12:48 am
Twelve fancy, hungry people. Sounds like the title to a very unusual play.
I made lemon meringue tartelettes a few weeks ago, but the idea of adding basil never occurred to me. Inspired! I’ll have to give that a try.
February 25th, 2010 at 12:49 am
Mmmmmm:-) I had to make some lemon meringue tarts for a photo shoot I did on Monday. I bet these taste much better as I was more concerned about looks than taste.
February 25th, 2010 at 2:02 am
Basil with lemon! That’s brilliant! How much basil should I use then?
February 25th, 2010 at 2:28 am
How much do I want one? (or 3) SO SO SO MUCH. Droooool.
PS How would you adjust the sugar if making it with regular lemons? Extra 1/4 cup?
February 25th, 2010 at 2:28 am
Welcome back! Lovely lovely pies. So glad that one escaped pesky guest hands and of course getting an individual pie is de rigeuer!; )
February 25th, 2010 at 5:05 am
Beautiful pictures! I love lemon pies….love the smell and taste….mmm
February 25th, 2010 at 5:25 am
Your opening paragraph made me laugh. Great sense of humour – and I am glad the lovely made it out safe for us to see…
February 25th, 2010 at 9:47 am
I have a crush on Meyer lemons and all desserts made with them! Basil in the curd sounds very interesting too.
February 25th, 2010 at 10:07 am
Beautiful dessert! Individual pies are definitely the way to go and I love your idea of adding basil!
February 25th, 2010 at 11:09 am
I absolutely adore Meyer Lemons, and this meringue pie looks heavenly. Basil sounds like a very interesting twist! I hope you were able to have some fun while you were in Aspen!
February 25th, 2010 at 11:15 am
I love the individual servings. It looks absolutely delicious. Great meringue! Thanks!
February 25th, 2010 at 11:26 am
I was going to make another batch of my Meyer lemon sorbet with the lemons in the fridge, but this dessert may have to take its place! I love the addition of the basil! Looks yummy!
February 25th, 2010 at 11:38 am
where’s mine? it didn’t come today. what address did you use? lol
February 25th, 2010 at 12:51 pm
Individual pies!! Makes me want one even more
February 25th, 2010 at 2:34 pm
Don’t you know individual pies are dangerously good when they look as delicious as that? Yum!
February 25th, 2010 at 3:44 pm
I was wondering the same thing about the sugar, do you use less when using Meyer lemons than you would for a traditional lemon curd? I tend to like my curds on the tart side (you know, that whole “you are what you eat” business…)
February 25th, 2010 at 5:34 pm
wow basil?! I have to try that!
February 25th, 2010 at 6:25 pm
total pavlovian response out of me!! YUMMMM!!
February 25th, 2010 at 6:37 pm
Lemon and basil? They are a lovely combo in savory, so you’re right I’ll have to try the sweet. Lemon meringue is my favorite!
February 25th, 2010 at 7:18 pm
oh this has so just moved up my list for recipes to try asap ! i was just saying on my blog how i love anything with meringue and mentioned my love for lemon meringue pie (recipe there for key lime pie with meringue if you’re interested)… but i’m all over this one here.
meanwhile, an adorable and tempting little tart like that would never last a night in my fridge, no way. i’ll have to try this soon and make the meringue look like the mountains around here !
February 25th, 2010 at 7:39 pm
I LOVE this! For some reason every time I want to make a dessert lately my first urge is to make personal sized tarts or cupcakes. I will definitely be trying this recipe!
February 26th, 2010 at 1:52 am
I have always wanted to attempt a lemon meringue pie! Love the idea of using meyer lemons.
February 26th, 2010 at 4:56 am
This looks very friendly- will try this. Been craving for sweet stuff lately. I heard that babies respond to nice sweet food in utero… Thank you for the post.
February 26th, 2010 at 9:52 am
Pauvre petite tartelette. Toute seule. Toute la nuit. Dans le sombre frigidaire! A-t-elle quand meme bien fini sa courte et douce vie?
Zen: I like the variation of substituting some cream for the butter in the lemon curd. Will have to try that, as lemons are good and plentiful in markets now (and lemon curd can be made in bulk and frozen in 1/2 pint jars for later use)
February 26th, 2010 at 12:17 pm
i love that you used a graham cracker crust for these. again, i wish i could bake.
February 26th, 2010 at 2:46 pm
Looks delicious… anything lemoney is my kind of dessert. Will have to try out the recipe and let you know! Thanks
February 26th, 2010 at 5:12 pm
These look absolutely delicious! I love love love individualized desserts. I can’t wait to make this.
February 26th, 2010 at 9:18 pm
mmmm. Meyer lemons are amazing. Looks super good~
February 26th, 2010 at 10:46 pm
That toasty meringue made my mouth water. I want to eat that with a glass of limoncello!
February 26th, 2010 at 11:16 pm
One of my favorite pies. I haven’t had meyer lemons but I’m sure these are extra special. Awesome photos.
February 27th, 2010 at 11:30 am
this looks like it’ll fit right into my mouth perfectly. =) i think its time to open a patisserie!
February 28th, 2010 at 3:07 am
Aw these mini pies are so cute and make practical sense. Love it!
February 28th, 2010 at 11:41 am
Hey, though French lemon meringue tart can be damn good, your lemon meringue pie makes it look like nothing! Definitely gorgeous & am sure it tastes addictive! Mmm … Sweet & tangy!
March 1st, 2010 at 11:13 pm
They look so elegant and beautiful. Wish I could sink my teeth into one of them now
March 2nd, 2010 at 11:28 am
-Msieur, msieur!
-Oui petit fenouil?
-Mais comment on fait pout planter des bougies dans la meringue? C’est nul!
-Au coin! Hop.
March 2nd, 2010 at 12:30 pm
You’re right. There is something quite special about individual pies. You can say, “I HAVE A WHOLE PIE TO MYSELF.” Yeah. I’m a little obsessed. I love the idea of using meyer lemons. Definitely takes the flavor out of the ordinary a bit.
March 3rd, 2010 at 5:23 am
Oh la la! That is one sweet, angelic looking meringue pie! Gorgeous!
March 3rd, 2010 at 1:06 pm
A luscious classic is pretty hard to beat.
March 12th, 2010 at 1:57 pm
[...] together 1 cup of powdered sugar, the juice of the other half a lemon and zest if available. Regular lemon juice and zest will be fine but not as divine as meyer in [...]
March 14th, 2010 at 1:15 pm
[...] liked the picture and the instructions were reassuringly short. For the crust, though, I went with Zen Can Cook; I’ve never made a pie crust before, and I thought the meringue would be stressful enough [...]
March 16th, 2010 at 12:40 pm
Very beautiful. This is my husbands favorite….
July 31st, 2010 at 9:25 pm
I’m a true Zenfan! Just made this recipie. Wow. Just wow. It goes into my ‘favorites’. In your recipes, can you mention the size of the pan/tart pan/pie pan etc. you are using? I always guess based on your photos. This time, I’m pretty sure I was horribly wrong! But it still tastes SOOO GOOD! Thank you
October 4th, 2010 at 3:18 am
I can’t wait to try it. Today I had a bad experience having used the recipe on the cornstarch box. Even though it gelled before I chilled it, it separated after I served it. I like the fact that this recipe does not require cornstarch.
November 1st, 2011 at 11:03 am
Thank you for taking the time to talk about this, I feel strongly about this and I get pleasure from researching this topic.